Low Carb Whoopie Pie
Low Carb Whoopie Pie - A classic made simple. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Low-fat cream cheese and whipped cream score with high protein content and calcium. The former ensures the development and maintenance of muscles and a functioning metabolism. Calcium ensures strong bones and teeth. Almond and coconut flour provide hardly any carbohydrates, but all the more valuable fiber, which saturates for a long time and stimulates intestinal activity.
Instead of Xylital, you can of course use other sweeteners, but you should keep in mind that most sweeteners contain significantly more carbohydrates.
(Percentage of daily recommendation)
| Calorie | 136 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 126 mg | (3 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 2.7 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 1.4 g |
Ingredients
- Ingredients
- 4 eggs
- 6 Tbsps xylitol (Sugar Substitute)
- 6 Tbsps Almond flour
- 1 Tbsp Coconut flour
- 3 Tbsps cocoa powder
- 1 tsp Baking powder
- ½ pkg Gelatin powder
- 1 cup Whipped cream
- 3 Tbsps low fat cream cheese
- 1 ½ Tbsps milk (low fat)
Kitchen utensils
Preparation steps
For the batter, beat the eggs and mix with 7 Tablespoons of sugar substitute until everything is nice and creamy.
Add almond flour, coconut flour, cocoa powder, 4 teaspoons water, and baking powder and mix together until smooth.
Place the dough on a baking tray lined with baking paper and spread it about 1/3" thick. Bake in a preheated oven at 180 °C / 350 ˚F for about 13-15 minutes, remove from the oven and let cool completely.
For the filling, prepare gelatin according to package directions.
Whip cream until stiff, then gently fold in remaining xylital.
Cream together low-fat cream cheese and milk and mix with cream. Now add gelatin and fold in carefully.
Divide the finished dough in half. Spread cream on one half, then place the other half of the dough on top. Refrigerate the finished cake for at least two hours. Then divide into small pieces, or cut into shapes, and serve.
